Wednesday, 5 November 2014

Spinach and mushrooms in puff pastry

A week after the excitement plans for the Halloween’s party, it was time to tidy up the
house, and Saturday was devoted to pack "webs" and all other
decorative objects for next year's journey. I was so tired for having slept just
a few hours and spending so much
time cooking... But Sunday turned out to have a catalytic effect, where
relaxation and light meals set pace in the company of good music.

I prepared a puff pastry filled with spinach
and mushrooms, a tasty and quick lunch or snack. And to go with, a rich
vegetable salad.

ingredients:

(yields 7 puffs)

400 gr broadleaf spinach

200 grmushrooms +
2 tbsp olive oil + salt

¼ cup of white sauce (optional)

300gr puff pastry

salt to taste

black pepper to taste

greens for a rich
and tasty salad

For the white sauce:

1.5 dl oat milk (150 gr rolled oats + 150ml of water – you can
use more water but I prefer using a thick milk for the sauce)

40 gr vegetable butter

25 gr wholemeal flour

pinch of salt

pinch of nutmeg

Wash the spinach and steam until tender (2 minutes). Let them cool
and slice finely. Reserve.

Clean the mushrooms, cut into blades and sauté in olive oil.
Season with salt. Reserve.

For the white sauce:

I prefer to make my nondairy milks at home. They are healthier,
economic and without sugar. Moreover, they are quick to prepare, especially oat
milk that does not require a long time to hydrate.

I used 150 gr of oat flakes, hydrated in mineral water for at
least 1h. Then rinsed and drained and put into the food processor with 150 ml of
mineral water and a pinch of salt water. Then strain to get the milk.

Start preparing the white sauce: Place the butter in a saucepan
on low heat and let it melt, add the flour and stir quickly to engage fully. Add
the milk and stir until thickened. Season with salt and nutmeg.

Drain all water from mushrooms and spinach. Mix the white sauce,
add black pepper to taste and rectify the seasoning.

Preheat oven to 200º

Roll out the dough using a rolling pin.

Cut pieces into the desired shape, place a serving of spinach
and closewell using your finger
or a fork.